½ Box Jumbo Stuffed Shells
1 lb Italian Sausage, casings removed
1 Cup Shredded Parmesan Cheese
2 Cup Shredded Mozzarella Cheese
8 oz Kale or Baby Spinach, Rough Chopped
1 Jar Cannizzaro Vodka Sauce
Cook Pasta according to package, drain & let cool enough to handle. While pasta is cooking, brown sausage, breaking up pieces as they cook to get as small as possible. Add spinach or kale, sprinkle with salt and let wilt. Remove from heat and add 1 cup shredded mozzarella and 1/4 cup parmesan cheese. Spray a large lasagna pan and fill with 3/4 of a Jar of Sauce. Holding each shell open with your thumb & forefinger, fill with sausage mixture, using a soup spoon. Place each full shell, open side up, on the bed of sauce. Line them up right against each other so they hold each other up. Continue until you run out of the sausage mixture. Spoon remaining sauce over each shell generously & top with reserved cup of Mozzarella & Parmesan Cheese. Cover tightly with foil. Bake at 400̊ for 20 minutes or until bubbly & melty.